A month or so ago, a cooking buddy gave me the heads up about a new place in Burlington I had to visit. Thanks Chris!
Barely into its third month of business, the Block Company’s website is as full of promise as the newish John Street store. The brainchild of restaurant business veteran, Troy Smith, the narrow shop features a refrigerated case containing an enticing array of cured meats and premium cheese.
Smith’s friend, Chef Joshua Ross, is lending a helping hand to get the business off the ground. He says “It’s all about the best of the best, so the public can have access to restaurant quality charcuterie and special cheeses.” The latter are mainly local artisanal offerings, including great ones from the Upper Canada Cheese Company in Lincoln, New Hamburg’s Mountainoak and Gunn’s Hill in Woodstock. There are also international gems like the sumptuous – and mortgage-worthy – Truffle Sottocenere from Italy, among others.
Smith says “My charcuterie and cheese is forever changing, hence why I don’t have an online menu. We have a community board here at the shop where locals make a list of things they would like to